At the first hints of spring, I rush into the woods to gather some bear garlic. This wild herb has a pleasant garlic flavor and is perfect for flavoring your dishes or for making this delicious vegan wild garlic pesto. You will only need 5 ingredients and a few minutes to prepare this delicious wild garlic pesto.

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Lactose-free: this wild garlic pesto is lactose-free. In fact, instead of traditional cheese, I used a vegan parmesan made from lentils.
Gluten-free People with celiac disease will also enjoy this green pesto. If you eat it with pasta, be sure to use a gluten-free pasta.
Vegan: There are no animal ingredients in this pesto. It is therefore suitable for virtually everyone(s)!
Unique flavor: Wild garlic, also called ramsons has a unique flavour. Try it to believe!

Here are all the ingredients you'll need

80 g fresh wild garlic
25 g vegan parmesan cheese
20 g walnuts
10 g sunflower seeds
30 g extra virgin olive oil (+ a drizzle of oil to cover the surface of the pesto for storage)
1/4 lemon wedge (optional)
salt to taste

Preparation (step-by-step)

1. Wash the ramsons under running water.

2. Roughly chop the ramsons, grate the vegan parmesan cheese, and chop the nuts with the sunflower seeds using a knife. This will make it easier for you to get a smooth wild garlic cream.

3. Put all the ingredients in an immersion blender container (as long as it has high sides).

Ingredients for bear garlic pesto in a container with a high neck

4. Blend until smooth.

5. Use the pesto to dress your pasta, on crostini or as you prefer.

6. If you do not consume the pesto immediately, store it inside a glass jar and cover the surface with a drizzle of extra virgin olive oil. For more storage tips, see the section below on "Storage."

marisa puts bear garlic pesto in glass jar

glass bottle pours extra virgin olive oil over pesto

Storage tips

Refrigerated: to store your pesto inside the refrigerator, place it inside a glass jar or airtight container. Leave a little margin so you can add a drizzle of oil to the surface of the pesto. This will keep your pesto fresh and bright green for at least 5 days.

Freezer:

In a glass jar - To store your pesto inside the freezer, place it inside a glass jar or any other airtight container. Leave a little margin so you can add a drizzle of oil on the surface of the pesto.Close the jar and store in the freezer.This way your pesto will stay good for 7 to 8 months.
With the ice mold - This is a perfect option for having mono-portions of pesto for one person. You'll need to fill each cube in your icing mold with pesto. Leave a little margin so you can add a drizzle of oil on top of the pesto.Place back in the freezer cautiously and let it freeze for 10 hours. Then remove the cubes from the mold and place them inside a resealable bag.

Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!

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